Highfield Level 3 Award in HACCP for Food
Manufacturing (RQF) Exam
Question 1: Which of the following best defines food safety?
A) The process of making food taste better
B) The proper design of kitchen equipment
C) The set of procedures ensuring food is free from contaminants
D) A method for enhancing food presentation
Answer: C
Explanation: Food safety is the practice of preventing foodborne illnesses
through procedures that reduce contamination risks.
Question 2: The primary purpose of HACCP is to:
A) Enhance food flavor
B) Ensure continuous food service
C) Prevent, eliminate, or reduce hazards to safe levels
D) Increase food production speed
Answer: C
Explanation: HACCP is designed to prevent, eliminate, or reduce food safety
hazards to acceptable levels.
, Highfield Level 3 Award in HACCP for Food
Manufacturing (RQF) Exam
Question 3: Which legislation is most commonly referenced in UK food
safety management?
A) Clean Air Act
B) Food Safety Act
C) Health and Safety at Work Act
D) Education Act
Answer: B
Explanation: The Food Safety Act outlines responsibilities regarding safe food
practices in the UK.
Question 4: What is a Food Safety Management System (FSMS) primarily
designed to do?
A) Improve staff uniforms
B) Monitor and ensure food hygiene and safety
C) Increase customer throughput
D) Lower food costs
Answer: B
Explanation: An FSMS systematically manages food safety tasks, ensuring
compliance with hygiene standards.
, Highfield Level 3 Award in HACCP for Food
Manufacturing (RQF) Exam
Question 5: In HACCP, what does the ‘HACCP’ acronym stand for?
A) Hazard Analysis and Critical Control Point
B) Health Analysis and Corrective Process
C) Hazard Awareness and Cooking Control Process
D) Health and Cleanliness Critical Procedures
Answer: A
Explanation: HACCP stands for Hazard Analysis and Critical Control Point, the
basis for the system.
Question 6: Which is the first principle of HACCP?
A) Establishing critical limits
B) Conducting a hazard analysis
C) Monitoring CCPs
D) Documenting procedures
Answer: B
Explanation: The first step in HACCP is to conduct a hazard analysis,
identifying potential food safety hazards.
Question 7: The role of the HACCP team includes:
A) Marketing the catering service
, Highfield Level 3 Award in HACCP for Food
Manufacturing (RQF) Exam
B) Overseeing and implementing the HACCP plan
C) Preparing financial reports
D) Designing customer menus
Answer: B
Explanation: The HACCP team is responsible for implementing and
monitoring the HACCP system.
Question 8: How does HACCP support food hygiene practices?
A) By ensuring food is visually appealing
B) Through systematic monitoring of hazards and controls
C) By reducing menu variety
D) Through increased food cost
Answer: B
Explanation: HACCP improves food hygiene by systematically identifying
hazards and establishing controls.
Question 9: Which of the following is a key benefit of a HACCP system?
A) It reduces the time needed to cook food
B) It minimizes foodborne illness outbreaks
C) It increases the complexity of food recipes
Manufacturing (RQF) Exam
Question 1: Which of the following best defines food safety?
A) The process of making food taste better
B) The proper design of kitchen equipment
C) The set of procedures ensuring food is free from contaminants
D) A method for enhancing food presentation
Answer: C
Explanation: Food safety is the practice of preventing foodborne illnesses
through procedures that reduce contamination risks.
Question 2: The primary purpose of HACCP is to:
A) Enhance food flavor
B) Ensure continuous food service
C) Prevent, eliminate, or reduce hazards to safe levels
D) Increase food production speed
Answer: C
Explanation: HACCP is designed to prevent, eliminate, or reduce food safety
hazards to acceptable levels.
, Highfield Level 3 Award in HACCP for Food
Manufacturing (RQF) Exam
Question 3: Which legislation is most commonly referenced in UK food
safety management?
A) Clean Air Act
B) Food Safety Act
C) Health and Safety at Work Act
D) Education Act
Answer: B
Explanation: The Food Safety Act outlines responsibilities regarding safe food
practices in the UK.
Question 4: What is a Food Safety Management System (FSMS) primarily
designed to do?
A) Improve staff uniforms
B) Monitor and ensure food hygiene and safety
C) Increase customer throughput
D) Lower food costs
Answer: B
Explanation: An FSMS systematically manages food safety tasks, ensuring
compliance with hygiene standards.
, Highfield Level 3 Award in HACCP for Food
Manufacturing (RQF) Exam
Question 5: In HACCP, what does the ‘HACCP’ acronym stand for?
A) Hazard Analysis and Critical Control Point
B) Health Analysis and Corrective Process
C) Hazard Awareness and Cooking Control Process
D) Health and Cleanliness Critical Procedures
Answer: A
Explanation: HACCP stands for Hazard Analysis and Critical Control Point, the
basis for the system.
Question 6: Which is the first principle of HACCP?
A) Establishing critical limits
B) Conducting a hazard analysis
C) Monitoring CCPs
D) Documenting procedures
Answer: B
Explanation: The first step in HACCP is to conduct a hazard analysis,
identifying potential food safety hazards.
Question 7: The role of the HACCP team includes:
A) Marketing the catering service
, Highfield Level 3 Award in HACCP for Food
Manufacturing (RQF) Exam
B) Overseeing and implementing the HACCP plan
C) Preparing financial reports
D) Designing customer menus
Answer: B
Explanation: The HACCP team is responsible for implementing and
monitoring the HACCP system.
Question 8: How does HACCP support food hygiene practices?
A) By ensuring food is visually appealing
B) Through systematic monitoring of hazards and controls
C) By reducing menu variety
D) Through increased food cost
Answer: B
Explanation: HACCP improves food hygiene by systematically identifying
hazards and establishing controls.
Question 9: Which of the following is a key benefit of a HACCP system?
A) It reduces the time needed to cook food
B) It minimizes foodborne illness outbreaks
C) It increases the complexity of food recipes
